Pork And Prunes 2 pounds pork chunks, trimmed and cut oil 2 cups pitted thawed frozen plums, plum liquid added to fill 2-cup measure 1 medium onion, sliced 2-3 cloves garlic, minced/smashed 1 can chicken broth salt pepper 2/3 teaspoon pomegranate molasses 1/2 teaspoon tamarind paste Prep the onion and garlic. Heat oil in discada and brown meat in batches, removing to a bowl when finished with each batch. Adjust the amount of oil/fat remaining and saute the onion until soft. Remove the onion to the meat bowl and clean the discada. Put the meat/onion mix into the slow cooker and add the plums, garlic and broth. Slow cook on low heat 4-5 hours or until the meat pulls easily. Remove solids. Defat liquid if necessary, then put in a saucepan and add the pomegranate and tamarind and salt and pepper. Reduce liquid until the desired amount is left (boil away about half of it). Then break up meat chunks and add to the liquid along with all remaining solids. Serve over rice.